University of Luzon
College of Business Administration
Dagupan, Pangasinan
AMORE DE ESCULENTA
INTRODUCTION
A great avenue for learning is no other than experience. One may fully understand and
grasp the concept of a subject by experiencing it. The purpose of education is to prepare individuals
for what is coming in the real world of one’s career. So it is a high privilege to be provided by our
learning institution the opportunity to experience the real world of our careers. That is why, our
glorious and ever-loving Alma mater invites us to this once-in-a-lifetime opportunity to venture
into the realms of business; a sneak-peak and a taste of this glamorous exhilarating, and wonderful
world we dare dreaming of.
Innovation is an annual activity that is greatly awaited in the University of Luzon. There
are groups of students that will establish a business and operate for five days. Since the said activity
involves actual scenarios of doing business, it is a great and essential experience for students taking
up business courses. These experiences would be of great help to prepare the students before
venturing into the world of business as professionals.
This prestigious and memorable activity would be greatly treasured by the students of
University of Luzon who are also the future shapers of the business world. This year, our group is
granted the privilege to participate in the Innovation and offer our customers the services and
products. And so, we the cassa-vaters introduce our group, the business was named Amore de
Esculenta and in this business plan do we inscribe our dreams for this business and our customers.
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University of Luzon
College of Business Administration
Dagupan, Pangasinan
Amore de esculenta produced a lot of food products also non-food product which is
specialized in cassava and the products we made and experimented are the Cassava-pao, cassava-
tea, cassava-flour, cassava-dog, cassava-shake, and cassava-inday for food products. Cassava-
glue, cassava-insecticide, and cassava-light wire game for the non-food products.
FRAMEWORK
Cassava is one of the important agricultural crops in the Philippines. It can be used as food
and ingredients for feeds. It has also numerous industrial uses including starch, flour and bio-
ethanol. The demand of cassava for animal feeds and other industrial uses have substantially
increased in the country. It can be grown in a wide range of agro-ecological conditions, grows best
in easily drained and fertile soils. The crop is easy to grow and ready for harvesting at six months
for food and at eight months for starch-based industrial use. There are 47 cassava varieties
registered by BPI-NSIC for commercial production with a potential yield of as high as 50 metric
tons (MT) per hectare. In CY 2009-10, the cassava production’s national average yield was
reported at 9.63 MT per hectare which is far below the potential yield of the different
recommended varieties. Based on the production data, cassava yields are variable in the different
growing areas. Due to differences in agro ecological conditions, crop management, varieties
planted, and adoption of the recommended cultural management practices. Quality seed pieces of
high yielding cassava varieties are not enough to support the needed planting materials for
commercial production. At present, most production areas are still planted with old varieties of
lower yield potentials. To cover more production areas for high yielding cassava varieties, massive
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University of Luzon
College of Business Administration
Dagupan, Pangasinan
propagation of quality seed pieces should be done. Another concern is the insuffi ciency of post-
harvest equipment and facilities especially mechanical/biomass dryers and chippers/granulators at
the village level. Post-harvest facilities are important at the village level in order to reduce labor
cost of processing and produce quality cassava chips/ granules. In view of the increasing economic
importance of cassava, it is important for the government thru the Department of Agriculture to
provide full support to speed up the development of the cassava industry. Hence, the Philippine
Cassava Industry Development Roadmap was formulated.
Production target
Based on the total demand of cassava for the next six years (CY 2011-2016), the program
has set targets in terms of area harvested and root yield per hectare serve as to satisfy the
requirements of the industry. These targets guide in the provision of production support services
to all cassava stakeholders.
A. Production Support Services
1. Propagation of Quality Cassava Seed Pieces Foundation seed pieces of registered
cassava varieties are provided by Philippine Root Crops Research and Training Centre
(PhilRootcrops), Institute of Plant Breeding (IPB), and other breeding institutions. The DA-
Regional Integrated Agricultural Research Centres (RIARCs)/ROS in coordination with the
private sector conduct initial multiplication of seed pieces. For further multiplication produced
seed pieces are distributed to accredited cassava seed pieces producers to assure sufficient supply
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University of Luzon
College of Business Administration
Dagupan, Pangasinan
of quality planting materials in the different regions. This scheme minimizes the transport cost
thus, reducing the cost of planting materials.
B. Research and Development (R&D)
The R and D activities focus in the development of cassava varieties towards high yield
and starch contented, development of integrated crop management and cropping systems specific
to certain agro-ecological growing condition are done by State Colleges and Universities (SCUs)
and other research agencies. The Bureau of Agricultural Research (BAR) funds shall be provided
to projects that are in line with the priority concerns of cassava production.
C. Credit Support Services
Government and private banks and other lending institutions provides production and post-
harvest loans. Regional Cassava Focal Persons facilitate farmer groups’ loans not covered by
private stakeholders.
D. Marketing Development Services
Market development activities are conducted to improve farmer-industry linkage, monitor
prices and guide in the formulation of policies in cooperation with the producers, processors,
traders and consumers. It includes strengthening of farmer organizations and linking producers to
processors, service providers, and consumers. Private sector purchases cassava produce and
primary products. Market chain of cassava primary products and other by-products shall be
established.
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University of Luzon
College of Business Administration
Dagupan, Pangasinan
E. Extension Support, Education and Training Services
1. Provision of trainings Training on the improved cultural management practices of
cassava production is conducted to all stakeholders in coordination with the Agricultural Training
Institute (ATI), LGU’s, private sector and other training institutions. Target participants shall
include the following but not limited to: a. Private and LGU technicians b. DA-regional technical
staff/offi cers c. Farmer-leaders d. Individual cassava farmers e. Other stakeholders
F. Regulatory Services
The Bureau of Agriculture and Fisheries Product Standards (BAFPS) in coordination with
research institutions, processors, producers and consumers establishes quality standards of cassava
chips/granules which serves asndards shall be the basis in grading cassava chips/granules during
purchasing. RATIONALE Bureau of Plant Industry (BPI) established the guidelines in the certifi
cation of cassava planting materials and accreditation of cassava seed pieces growers. A pest and
disease monitoring team formed to control the spread and damage of insect pest and diseases in
cassava. Enforcement of the standards and other regulatory activities is coordinated with the
private sector specifi cally the Philippine Tapioca Producers and Processors Inc. (PhilTaPP).
G. Policy Formulation and Advocacy Services
Cassava production plan starts at the regional level as spearheaded by the Regional Corn
Coordinator and Regional Cassava Focal Person with the participation of the private sector and
other stakeholders in the region. All regional plans serve as basis in crafting the national production
plan for cassava which will be reviewed by the members of the Cassava TWG and will be part of
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University of Luzon
College of Business Administration
Dagupan, Pangasinan
the Corn Program Annual Plan. Policies and guidelines related to the implementation of the R&D
and support services for production are crafted by the Cassava TWG while policies and guidelines
related to marketing and other production concerns are crafted by the PhilTaPP. Finalization of
policies and guidelines is done with the participation of all cassava stakeholders. The Regional
Cassava Focal Person conducts monthly monitoring and evaluation of production areas and other
production concerns. Production data from the region is reconciled with the data of the Bureau of
Agricultural Statistics (BAS) and submitted monthly to the National Cassava Secretariat for
consolidation. Consolidated national report is submitted to the National Coordinator, Agri-Pinoy
Corn Program and other concerned offices.
[Link]
Methodology
A balanced diet is essential for the growth and good eating habits acquired during
childhood and will reflect in adult life. The development of enriched foods for school lunch which
are low cost and sensory attractive is an interesting research subject attached to the findings of new
raw materials. The eating habits of an individual are acquired depending on one’s environment or
family experiences. Early and continuous interaction with food determines healthy eating habits
(KIMMEL et al., 1994; KOIVISTO, 1999).
Manioc or cassava (Manihot esculenta Crantz) has a high productivity rate, with
technological versatility at low cost, but it should be better utilised as an energetic source by the
development of new products which will add value to its productive chain. As it can be grown in
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University of Luzon
College of Business Administration
Dagupan, Pangasinan
small properties and do not demand high technological investment, it can serve small producers in
generating earnings and work. Such food development, especially in the baked goods field, is of
the utmost importance to reduce the consumption of wheat flour in Brazil, and because these new
foods do not contain gluten, they can be consumed by celiac people. Obedience to a diet free from
wheat, rye, barley and oats is not an easily enforced practice, especially to children and because of
the small offer at the markets of such types of food, not to mention in the school lunch
(SDEPANIAN et al., 2001).
Baked goods can be advantageous to use as vehicles of nutrients due to the fact of their
good sensory response, relative simplicity in both their processing and consumption. Receipts of
cakes have been acquiring increased importance, and these are obtained through the mixing,
blending and cooking of dough prepared with flours and other substances like milk, sugar, eggs
and fat. However, the end appearance of the final product should be typical to ensure acceptance,
specially its palatability (CHAVAN; KADAM, 1993).
It is generated considerable quantities of solid and liquid residues during cassava
processing which should be entirely used to contribute to the sustainability of this industry. The
bran generated in this industry are solid by-products originated at the time of separating the starch
and which has 85% humidity rate, and when partially dried its main feature being a 70% starch
residual rate and 16% of fibre content (CEREDA, 2001).
Fibre intake for medicinal purposes has been greatly researched, because it exerts a series
of actions upon the digestive system. Modern eating habits are being responsible for diminishing
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University of Luzon
College of Business Administration
Dagupan, Pangasinan
the consumption of fibres, types of food that include fibre into children’s diet is important. Fibres
contained in food are macro molecules which are resistant to digestion by digestive enzymes in
the human digestive system, their cellular walls are primarily made of pectin, lignin, cellulose and
hemi cellulose. Therefore, their physiological properties are related to the chemical components
that form them, which have a prominent effect in increasing the weight of the faecal matter which
help to avoid Diabetes Mellitus, cardio-vascular diseases, obesity and colon cancer
(THARANATHAN; MAHADEVAMMA, 2003; SANTOS et al., 2011). Other agro-industrial
byproducts besides cassava are rich in fibre and many studies report their utilisation in baked
goods, revealing a trend to correct these problems in the western diet (DUTCOSKY et al., 2006;
PROTZEK et al., 1998; SUROJANAMETHAKUL et al., 1999; ZAVAREZE et al., 2010).
The cyanobacterium S. platensis has been widely used in several countries, it is considered
GRAS (generally recognized as safe), without toxicological effects, and it is approved by the FDA
(U.S.A.) and ANVISA (BRASIL, 1998). Countless beneficial effects are attributed to this
microorganism, because of its high nutritional value and bioactive compounds, mainly
antioxidants (CHAMORRO-CEVALLOS et al., 2008; IYER et al., 2008). It is worth mentioning
that when compared to other bacteria biomasses it has a reduced content of nucleic acids, which
in excess cause problems like the built up of uric acid in the body, it is easily cultivated and
separated from its culture medium due to its size. Its protein content is 50-70%, the amino acid
spectra is compatible with FAO standard, excellent digestibility due to its mucopolysaccharidic
cellular wall, which is different from other non-conventional protein sources (MORAIS et al.,
2006; SPOLAORE et al., 2006). Spirulina sp. is rich in vitamins like Cyanocobalamin (B12),
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University of Luzon
College of Business Administration
Dagupan, Pangasinan
Pyridoxine (B6), Riboflavin (B2), Thiamin (B1), Tocopherol (E) and Phylloquinone or
phytonadione (K) (BRANGER et al., 2003). Vitamin B12 which practically only exists in animal
sources, is found in Spirulina spp. at about 0.11 mg 100 g-1 of the biomass (SHIMAMATSU,
2004).
Experiments with children showing third stage malnutrition were performed in Mexico
City. After 320 days of administering S. platensis results revealed that the absorption rate of
nitrogen was lower than in comparison with milk and soya, but the nitrogen retained in this
absorbed quantity was slightly lower than milk but better than soya (BRANGER et al., 2003).
As the sensory qualities of foods are of decisive importance in their acceptance, their
modification resulted through adding or replacing components should be carefully studied to
access the consumer’s reaction to the alterations in flavour, texture and colour of the product. The
addition of sugar in the development of baked goods is being used to sweeten, increase softness
and volume, to develop the flavor and colour (AIKAR et al., 1993). The main type of sugar used
is sucrose from sugar cane. The addition of S. platensis to the cassava cake’s dough can imprint a
nutritional enrichment; also the use of hydrolysed sugars may contribute to mask the possible
negative effects about the colour of the product, ensuring a better sensory acceptance with higher
reaction rates of Maillard. Protein can positively contribute to the dough (CHUN et al., 2004; IYER
et al., 2008).
A proposal of enrichment of cassava cake with fibres of its own starchy bran and biomass
of S. platensis was the objective of this study. Food based on cassava lacks in protein. Therefore
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University of Luzon
College of Business Administration
Dagupan, Pangasinan
it is justified to study sources of enrichment such as the biomass of Spirulina platensis. The product
thus developed can be an interesting alternative to availability of nutritional low cost food,
resulting in a functional food with possible destination to school lunch.
Discussion of results
Conclusion
Limitation and recommendation for future researcher
The following recommendations are formulated, based on the findings and
conclusions of the study.
References
a. Internet
[Link]
b. Books
AIKAR, A. et. Al. (2004) Studies on the introduction of dietetic cake using sweeteners as sugar
substitute.
Polonio, N. [Link]. (2012) Development of cassava cake enriched with its own bran and Spirulina
platensis Acta Scientiarum
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University of Luzon
College of Business Administration
Dagupan, Pangasinan
BRANGER, B. et. Al. (2004) personnel des CREN. Spirulina as a food supplement in case of
infant malnutrition in Burkina-Faso.
BELAY, A. (2008). Spirulina in human nutrition and health, Boca Raton: CRC PRES (Taylor
and Francis Group)
CHAVAN, J. et. Al. (2003) Nutritional enrichment of bakery products by supplementation with
no wheat flours.
CHUN, W. et. Al. (2004) Effects of protein content and composition on white noodle making
quality: color.
DANESI, E. et. Al. (2002) Effect of reducing the light intensity in the growth and production of
chlorophyll by S. platensis. Biomass and Bioenergy.
DUTCOSKY, S. et. Al. (2006) Combined sensory optimization of a prebiotic cereal product
using multicomponent mixture experiments. Food Chemistry.
HASLER, C. M. (1998) Functional food: their role in disease prevention and health promotion.
Food Technology.
HUG-ITEN, Set. Al. (2001) Structural properties of starch in bread and bread model systems:
Influence of an antistaling a-amylase.
Appendix
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